Cantonese Roast Chicken With Honey Hoisin Glaze Recipe
Ingredients
| 1 whole frying chicken (about 3 pounds) | ||
| Soy sauce | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Spice | 1/2 Teaspoon | |
| 2 thin slices ginger, crushed | ||
| Garlic | 2 Clove (5gm), crushed | |
| Glaze | ||
| Soy sauce | 1 1/2 Tablespoon | |
| 1 tablespoon hoisin sauce | ||
| Honey | 2 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
Directions
1. Rinse the chicken inside and out; pat it dry with paper towels. Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin. Work your fingers over each side of the breast and over the thigh areas.
2. In a small bowl, combine the soy sauce, salt, and five-spice. Rub half of the mixture over the chicken flesh, under the skin. Rub the remaining mixture on the outside of the chicken. Place the crushed ginger and garlic under the skin on the breast. Cover the chicken and refrigerate it for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl; set aside.
3. Preheat the oven to 375°. Stand the chicken on a vertical roaster, or place it breast side up on a rack in a foil-lined shallow baking pan. Roast for 50 minutes, brush with the glaze, and continue to cook until the meat near the thigh bone is no longer pink when pierced, about 10 minutes.
2. In a small bowl, combine the soy sauce, salt, and five-spice. Rub half of the mixture over the chicken flesh, under the skin. Rub the remaining mixture on the outside of the chicken. Place the crushed ginger and garlic under the skin on the breast. Cover the chicken and refrigerate it for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl; set aside.
3. Preheat the oven to 375°. Stand the chicken on a vertical roaster, or place it breast side up on a rack in a foil-lined shallow baking pan. Roast for 50 minutes, brush with the glaze, and continue to cook until the meat near the thigh bone is no longer pink when pierced, about 10 minutes.
Chef
